Southern Fried Shrimp Po’ Boy
Crispy, golden prawns tucked into a soft baguette with mayonnaise and lettuce, bringing classic Southern fried seafood flavors to your table.
Ingredients
- 1kg medium to large prawn meat
- ½ C milk
- Canola oil for frying
- 1 French baguette, cut in half longways and then into 4 pieces
- Mayonnaise or Tartare sauce
- Lettuce
- 1 C flour
- ½ t garlic powder
- 1 t onion powder
- ½ t chilli powder
- ½ t salt
- ½ t ground white pepper
Method
- Soak the prawns in milk for a few minutes while preparing the flour mix.
- Heat canola oil to 180°C in a deep fryer or about 1 inch in a deep fry pan.
- Mix flour, garlic powder, onion powder, chilli powder, salt, and white pepper.
- Drain the prawns from the milk, discard the milk, then toss the prawns in the flour mixture. Let sit briefly and toss again.
- Fry the prawns in batches for about 3 minutes until golden and crispy.
- Spread the baguette with mayonnaise or tartare sauce and add lettuce if desired.
- Fill the baguette with hot cooked prawns and serve immediately.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Serves: 4
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